Spicy Shrimp Bowl Recipe
If Asian-inspired meals are some of your favorites, then we have the perfect recipe for you! This excellent spicy shrimp has a bold flavor and is paired with rice and veggies, making it filling and healthy, too. From start to finish, the dish takes just 30 minutes to complete, and it gives you two heaping servings. This would be great for a date night in or to impress any guests.
Recipe developer Ting Dalton of Cook Simply UK is a pro at whipping up some of the best Asian-inspired dishes around, and this one is no exception. "If you're looking for a quick meal for lunch and dinner, then this spicy shrimp bowl is full of flavor and goodness, with plenty of stir-fried green vegetables," Dalton shares. "The [shrimp] are cooked in an Asian-inspired marinade which is packed with heat from ginger, garlic, and Sriracha."
And, Dalton loves how filing it is. "I love how filling and tasty this dish is — and how healthy it is, too," she shares. You could also fix it up as an appetizer. "The [shrimp] would make a fantastic appetizer, served up with salad leaves or garlic flatbread," Dalton says.
Gather the ingredients for your spicy shrimp bowl
The first order of business is to head to the store and gather all the necessary ingredients. Start with 12 ounces raw shrimp, and to make your life a little easier, go ahead and buy the peeled and deveined kind. In addition, you'll need some soy sauce and Chinese rice wine. When you get to the produce section, be sure to grab garlic cloves and grated ginger. To add even more flavor to your shrimp, you'll need honey, Sriracha, and vegetable oil. In addition, pick up some zucchini, broccoli, and jasmine or basmati rice.
You will also need a little salt, fresh red chili, sesame seeds, and lime juice for the garnish.
Cook the rice
Ready to start? We sure are! The first thing you'll need to grab is your rice. Then, select your favorite pan and add about 1 ½ cups of water and a teaspoon of salt to it. Dump in the rice and bring the water to a boil and cook the rice for about 5 minutes. After that, you can reduce the heat to low and put the lid on the pan. Cook for about 2 more minutes before turning off the heat completely. Set the pot aside and leave the rice to cook in its own steam.
"If you want to leave out the rice, then you can add more vegetables — perhaps stir fry sweetcorn, kale, or Chinese bok [choy]," Dalton notes.
Mix the sauce
Grab a bowl that's big enough to mix the sauce in. Then, add 3 tablespoons of soy sauce, the honey, and Sriracha. "If you don't like spice, then leave out the Sriracha, or if you like it really fiery, then add more — or even freshly chopped red chili," Dalton suggests. Next, add the rice wine and half the minced garlic and half the grated ginger. Be sure to stir well to combine all the ingredients together.
Finally, toss in your shrimp. As a reminder, you should have gotten them peeled and deveined, so you can just throw them into the sauce. Make sure each piece of shrimp gets coated well with sauce before you set the bowl aside.
Cook the veggies
We're zipping through this recipe! Now it's time to grab a large wok or skillet and throw in a tablespoon of vegetable oil. Turn up the heat and add the remaining garlic and ginger. You can also toss in your two green veggies — the broccoli and zucchini.
Stir-fry the veggies well so they're done to your liking and add the rest of the salt. It really should only take 4-5 minutes to cook them thoroughly, leaving the veggies with a nice crunch.
Cook the shrimp and plate the meal
Remove the vegetables from the wok and place them on a plate. Then, heat the remaining vegetable oil on high. When it's hot enough, add the shrimp and the sauce. Stir-fry for about 2 minutes, until the shrimp is fully cooked. The great part about shrimp is that they're super fast to cook.
Now comes the fun part! Grab your bowls and start plating the food. Give the rice a good stir and then add it to the bowl, followed by the vegetables, and the shrimp. Spoon the rest of the sauce over each bowl, and if desired, sprinkle with fresh chili, sesame seeds, and a squeeze of lime juice.
Serve and enjoy
The last thing you need to do is dig in to this delicious dish! It's filling on it's own, but we think that it would go well with a nice glass of wine or sake.
And if you have any leftovers? "Leftovers can be put in suitable containers for up to 2 days, reheated on full heat in the microwave for 5 minutes," Dalton shares. You can also freeze the leftovers. "You can freeze [this dish] for up to three months. [Just] defrost thoroughly before reheating," Dalton shares.
We hope you love this recipe!
- 12 ounces raw shrimp, peeled and deveined
- 3 tablespoons soy sauce
- ½ tablespoon Chinese rice wine
- 2 garlic cloves minced, divided
- 1 tablespoon grated ginger, divided
- 1 tablespoon honey
- 1 tablespoon Sriracha sauce
- 2 tablespoons vegetable oil
- 1 zucchini, halved and sliced
- 1 broccoli, chopped florets
- 1 cup jasmine or basmati rice
- 2 teaspoons salt, divided
- Fresh red chilli, sliced
- Sesame seeds
- Lime juice
- First cook the rice. Place it in a pot and add 1½ cups water and 1 teaspoon salt. Bring to a boil, and cook for 5 minutes. Reduce the heat, and put a lid on the pot. Cook for another 2 minutes. Turn the heat off completely and leave the rice to cook in its own steam. Set aside..
- In a bowl, add 3 tablespoons soy sauce, the honey, Sriracha, rice wine, half the minced garlic, and half the grated ginger. Combine well, then add to the shrimp. Make sure the shrimp and the sauce are combined. Set aside.
- Heat 1 tablespoon vegetable oil in a large wok or skillet, and working quickly, add the rest of the garlic and ginger before throwing in the broccoli and the zucchini. Stir-fry well, and add the rest of the salt. Keep stir-frying until the vegetables cook, around 4-5 minutes. The vegetables will still have a nice crunch to them.
- Remove the vegetables and put them on a plate. Heat up the remaining vegetable oil on high heat. Once hot, add the shrimp and the sauce. Stir-fry for around 2 minutes, until the shrimp is cooked.
- Grab your bowls and start plating. Give the rice a stir, then add it, the vegetables, and the shrimp. Spoon extra sauce over the top. Sprinkle with fresh chilli and sesame seeds, and squeeze a bit of lime juice over the shrimp, if desired.
| Calories per Serving | 705 |
| Total Fat | 16.3 g |
| Saturated Fat | 1.4 g |
| Trans Fat | 0.1 g |
| Cholesterol | 273.9 mg |
| Total Carbohydrates | 93.7 g |
| Dietary Fiber | 4.5 g |
| Total Sugars | 12.7 g |
| Sodium | 1,745.8 mg |
| Protein | 46.4 g |
